KCAA: Let's Dine Out with Allan Borgen (Mon, 15 Sep, 2025)

KCAA: Let's Dine Out with Allan Borgen on Mon, 15 Sep, 2025

Episode Transcript

Speaker 1 (00:02):
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Speaker 2 (00:22):
Food, glorious food.

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We're anxious to try.

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Say our favorite diet just takes your own man at
steak Ride, rostedter.

Speaker 6 (00:39):
St wonderful coach. So plumba. Why welcome to another delicious

(01:15):
edition of the Let's Din Out Show.

Speaker 7 (01:16):
If critic Allen Borgan here and is busy and.

Speaker 6 (01:20):
Okay, we just got in here, so we're a little
scrambling here. We have actually two restaurants that we went
to today in San Berndino, so really hidden on gym's really
and uh, anyway, how are you doing this? Tired tired
of eating?

Speaker 8 (01:35):
Well, I'm a little tangled up in wires right now.

Speaker 6 (01:37):
And I know you're stress. Be goes. You got a
little bit of stain on your shirt? Is he like
being stained those shirts?

Speaker 8 (01:45):
I'm used to it, but as he's laughing at me.

Speaker 6 (01:49):
But we have a really good show today, And like
I said, you have some great, great uh restaurants we've
been talking about. One's a brand new one. It used
to be. It's in the same location as the Mug,
the Old Mug and San Bordino, and it's called the
Spirit of Texas Barbecue. And the second one is called
the Stacked Burgers Smack smacked, I'm sorry, m A c K.

(02:14):
See my mouth mat And it's of all places, a
Union Oil seventy six gas station on the side, but
really interesting place. So anyway, uh so, we got a
lot of good stuff to talk about, and let me
get my notes together here. I hope everybody's doing well today.
Beautiful weather. We had our backyard landscape, so uh we

(02:36):
Actually it's nice to staying outside now. In the past,
I didn't want to go outside. It was afraid to
look outside. But now it's a little easier. So uh anyway,
Joe you can call him now. Okay, sorry, but we're
a disorganized day. But anyway, what else is new? Just
a lot of restaurants are opening up, the ones we
went to these two today. What's interesting is they're not

(02:58):
your typical restaurants. There's a lot of burger places out there,
but this one's very unique. And the Texas one, well,
i'll wait till the.

Speaker 8 (03:07):
Owners on Yeah, and the Burger Place is mate to order,
so you know, just expect a little bit of wait,
but I think it's well worth it.

Speaker 6 (03:16):
Yeah. But uh yeah, if you're if you're hungry and
you're looking for good grub, this is definitely that restaurants
to go to. And we have him on now go great, okay,
on there on our phone. He's on our way to
La So if there's a little connection problem, just uh,
you can blame it on us. But his name is
Santos of Elis and he's the owner of Spirit of

(03:36):
Texas Barbecue. An incredible uh really interesting gentleman. I was
really glad that we're able to talk to him today
and welcome to let's sign out show Santos the oh
my pleasures. So anyway, again he's on on his card phone.
His wife is busily driving, so if it's broken up
a little bit, you understand, folks. But now this is

(03:57):
a restaurant that's it's the old site of the Mug
restaurant that's been around forever in San Bernardino, and I
just saw it today. I never heard about this restaurant,
so this is in and I went there this morning
and uh wow, we were just really shocked. I mean
just really really impressed. And let's talk about your restaurant
in terms of I know you're interested the whole idea

(04:18):
of the Central Texas Barbecue, but you've never really this
is the first time into the restaurant business. And let's
talk about yourself a little bit. How you got into
it in Why Texas?

Speaker 2 (04:30):
Well, let me, I can barely barely barely hear you.

Speaker 9 (04:34):
So that's why I you.

Speaker 2 (04:35):
I don't know how we can fix that right now?

Speaker 6 (04:36):
Okay, Joe, he's having.

Speaker 2 (04:41):
I hear you.

Speaker 6 (04:43):
Okay, okay, yeah, try turning itself a little bit. Let's see. Okay,
try talking a little bit. Talk a little bit so
I don't Oh yeah, okay, I'll tell you what tantos.
We're going to talk about your restaurant now, and we're
going to have you on when you're back here, so

(05:05):
you don't have to.

Speaker 2 (05:05):
Worry about taking now not just sound much better.

Speaker 6 (05:08):
Okay, Like I said, we'll work with you. So okay,
So Why Texas Barbecue here in San Bornan final.

Speaker 7 (05:14):
How do my Central Texas?

Speaker 6 (05:15):
Yeah, how did you get into that?

Speaker 2 (05:18):
Okay? So there's a severe shortage of decent barbeca in California,
so we're not known for having decent barbeque. Rived we
have the the changed like lou singles and famous ages
and all those. But but atent Central Texas, Cayle Barbie
in California is not. It's not so common, so so definitely.
I mean, I started smoking twenty years ago after getting

(05:42):
I used to live in Englewood, and you know barbecue
at the time. Man. You know, one time I got
sick and I'm like, wait a secause how difficult it
is to make decent spinar riffs. And I started making
my own. At the end, it's just about recognizing that
Central Texas has to Meaz barbiek in the country which
it comes to the standards overall. And and so.

Speaker 10 (06:07):
Give me one thank you there still there.

Speaker 8 (06:17):
While we're waiting, I'm gonna mention where the restaurant is
is gone on fifteen.

Speaker 10 (06:22):
Eighty eight, guys, I'm happy, Okay.

Speaker 8 (06:29):
The Spirit Texas Restaurant is lokay in fifteen eighty eight
West Highland Avenue and San Berdino. The phone number is
nine zero nine four seven four nine five nine four.
Once again, it's fifteen eighty eight West Highland Avenue, sam
Berdino phone number nine zero nine four, seven, four, nine,

(06:51):
five nine four.

Speaker 6 (06:52):
I was open Wednesday through Sunday eleven to six. And
if they run out, they run out. That's the way
good barbecue should be there. Okay, yeah, we can hear
you now.

Speaker 2 (07:06):
Yeah, you know what, Now I can finally hear you.

Speaker 6 (07:09):
Okay. Cool. So basically you've done this, You've smoked barbecue,
bet you know, your own meats for a while, and
you basically decided to, Uh, there's nothing good around here,
so I'm gonna make my own restaurant. So and again,
the mug restaurant's been around forever, so a lot of people,
I think, know what it is. Now. Your restaurant is
very unique in that, at least in California is back

(07:31):
you know, back in Texas, they usually sell by the pound,
and here it's you get you know, pre arranged plates
and everything, but you sell your food by the pounds.
So let's talk about that a little bit.

Speaker 2 (07:42):
So one of the biggest challenges here is educating people
that you know, I by meet by the pound. Uh,
and so I have to sell it by the pound
to understand margins and to stay in the right margins.

Speaker 9 (07:55):
Right.

Speaker 2 (07:56):
So it's sadly historically you're in California, you know, people
have been buying like third rate meat, you know, select
instead of prime, you know, instead of avertu first choice,
you get select brisket and then the interior quality on
the meat. And they will put up a plate and say, oh,
you know what, two meat and two sides for a

(08:17):
twelve ninety nine, right, And people got used to eating
like that, and they expect that to be the case.
But anywhere you go in Central Texas, that pretty much
anywhere you go is a meat by weight, and that's
some more. And we're not selling it at the raw price.
We're selling the meat at a cooked price or the

(08:40):
smoke price, which you know, to give you an idea,
a pound of brisket, say you buy it for five
dollars prime, the best prime five dollars, but after you
spoke it you trim it. Your yield is less than
half of the original weight. So there your price went
up to ten to eleven dollars a pound. And then
on top of that you have all the overhead and

(09:02):
then your margins on a pound of brisket is maybe
two three four dollars. You're doing really well. So so
then to stay in business, do. We have to sell
meat by weight, which is how we buy it, right
and so and so that's been a challenge here in
California trying to educate people say, what do you mean
you're you're selling brisket by the pound? Uh?

Speaker 9 (09:24):
And uh?

Speaker 2 (09:25):
How much is you have a pound? Or how much
is a pound? They want to see the weight, they
want to see the relationship of the people of the weight.

Speaker 6 (09:33):
And people can buy a quarter pounds. They can, you know,
if you tell them, Mohama, you want to spend that's
how much to cut you. So everything is cut made,
you know, fresher there, which is really nice. And the
selection is what out me for someone who hasn't been
in the restaurant business. You really got some incredible products.
So let's talk about we have brisket. We have fatty briskets.

(09:53):
So we have two different types of briskets. You've got
jalapeno cheese sausage and you have a spicy hot uh
link and they're both made on premises there, which is
very impressive. We have the pork ribs. We have beef ribs.
These are like dinosaur beef ribs are huge. Again, you
don't see bee fribs very often done right.

Speaker 8 (10:13):
Usually get beef ribs. Others too tough, too fatty, or
not done right.

Speaker 6 (10:18):
Yeah, so that's that. That pulled pork they have see
barbecue chicken wings they have also they have chicken. You
have chicken quarters that they chen quarters. You have pork belly,
and then you have brisket burnt ends, and then you
have the sweet one that you're tell made the car
this sweet.

Speaker 7 (10:39):
I think it's a beef belly.

Speaker 6 (10:40):
Oh, beef belly. Okay, that's right. So so that alone
is incredible. The selection and again it's all uh, you know,
smoked over white oak wood so uh, which is a
really good wit. It burns quickly and it's got a
nice flavor. So how'd you come up with this? I mean,
was this something you You've done a lot of destigation.

(11:00):
I mean, after you told your wife you're going to
do this, you're like you said, you're you're on a
plane boom going to Texas. So you put a lot
of effort, in a lot of education into this.

Speaker 2 (11:12):
So so initially, you know, my first passion is grilling,
and I went to Brazil in Argentina, uh to learn
the techniques and the cuts in those countries which are phenomenal.
And so that's been my passion. And along with it,
it was barbicueing about you know, twenty years ago I
started you know, barbecuing and doing my own my own meat.
So but yeah, I was retired, you know, and I

(11:35):
had cashed out a real data you know for five
years and then uh, and then I was anxious to
do something. I felt like I needed to do something
and uh, and I just couldn't do it for them
for the money. You know, you can't and especially a restaurant,
You're not gonna open up no money because it's gonna
it's gonna burn you out in six months. So so
then I told my wife, well what should I do?

(11:57):
You know, and she's like, well, you like to well, Bartie,
you you instantly take over the grill or you take
you know, the smoke meats that you make, and you
you don't charge for them.

Speaker 11 (12:08):
Uh.

Speaker 2 (12:08):
And that was like immediately, uh, I you know, I
contacted a Texana Texagua Barbecue, Texas. He's an Italian chef
that had worked at Franklins Barbecue and he teaches classes
and I told him, hey, man, I want to take
some classes with you to perfect my techniques. And so
I didn't go to Texas. He came to San Diego.
We uh, we spent a whole day. He was doing

(12:30):
a consultation, barbecue consulting, and so I spent a whole
day with him. And they said and then I told him, Hey, man,
I want to go to Austin and take classes with
you over there. And then it occurred to me. I
was like, hey, we instead of taking classes, why don't
you hook me up with a restaurant that needs help
and I'll learn there, you know, twenty four seven like
all Barbicue in Arlington. He's like, he's he needs you

(12:55):
right now. I'm like, great, I'll buy over there. So
within two weeks I was in in in Arlington training
with some of the best bit masters in Texas. I mean,
those guys are awesome so much.

Speaker 6 (13:06):
Yeah, it's amazing. It's amazing. And you know, out here
in the Old Empire or stilln California, but in Olympire especially,
there's a few other ones that we grew up with there,
you know, like Milk Creek that's good, bad Lands is okay,
there's all you know, there's quite a few good ones,
but there's also a lot of few bad ones. That's
just you know, barbecues kind of hard to screw up,

(13:27):
but they a lot of them manage to do it.
They see they're real tough or real fatty and no
flavor anything. And one thing about yours, I can honestly
say your meats were really really good. Your brisket was
tender and juicy. The beef ribs who just fell off
the bone, you must.

Speaker 8 (13:43):
Yeah, fives so good because you know when you get
the beef rips to fall off the bones, A lot
of times people boil it first, and you can tell
they weren't boiled first because they're full of flavor, and
you know it's just the bit the meat just kind
of shred off.

Speaker 7 (13:57):
It's beautiful.

Speaker 6 (13:58):
And although bark, the ark is the coding, it should
be burnt a little bit, not burn bad flavor. But
all the ingredients get caramelized into it, into the meat.
And your meats had that. And again everything's cut to order,
so when you order it, that's when they cut all
the meats.

Speaker 2 (14:15):
Well, they would hang me in Texas if I boil
my my meat. Let me tell you and my friends
over there, you know, because I mean It's the beautiful
thing about Texas that Texas barbecue seeing overall, is that
they welcome you and they make you part of the
family instantly. And I really appreciated that. But but when
we said our goodbyes, they said, hey, man, don't go

(14:35):
to California and make it look bad that they did
ask me, and I said, man, I'm going to honor
that and trust me because you learn the standards and
the high standards in Texas, and people have the palate
for distinguishing the different kinds of words. That was amazing
to me. And and and just the overall knowledge in Texas,

(14:57):
you know, in Central Texas for their barbecue, and I'm like, wow,
that's amazing. So I cannot cut corners here. You know,
people come through the restaurant, he's like, hey, where can
I buy the sausage, And I'm like, right here, because
I make it here. He said, I wouldn't have it
any other way. And that's I was studying Texas too,
So all those little details matter. The woods, the equipment,

(15:19):
high quality meats, not just pining brisket. I've gone through
ten different brands of brisket, and I used the very
best of the best and that's it. And I don't
cut corners. That makes a huge difference on the product.

Speaker 6 (15:30):
I've been a food credit for what twenty nine years,
probably twenty eight twenty nine years, and you're one of
the few people that I by just watching you, You've
got so much passion. The last time I saw passion
like that was a chef, Gary Palm from the Missione
and he was a French trained cheft and you can
see the twink on his eye. And the other one

(15:50):
was Wolfgang Puck. I went to one of his cooking
demos and he you know, that's a night time he
fed everybody, and the twink on his eyes too, the passion.
And that's one thing about you. It's all about passion.
And that really really impressed us. And I want to
let you know I really appreciate that. That's that's probably
the most important thing, is passion, and you definitely have
it now. I think it's it's fantastic. I wish all

(16:16):
owners had that, but I think they maybe they had
it one time, but after a while they they don't care.
Or who knows but Izz he's from Texas and Izzy
knows barbecue very well. She's all her life when she
lived in Texas, they eating barbecue. Let's hear it a
little takes from her.

Speaker 8 (16:32):
I think the meats are cooked perfectly. The brisket are
exactly what the Texas barbecue brisket should be. It is tender,
it falls apart, it's not dry as moist. It's so
you know, literally melts in your mouth. And the ribs
are perfect bark, but it's tender inside still, so it's

(16:52):
not tough or anything. Beef ribs port As the spare ribs.

Speaker 7 (16:57):
And your beef ribs are huge. The prime prime rib basically.

Speaker 8 (17:03):
Someone yeah, literally, and you can tell the sausage just
homemade because it just can tell. It has a different
texture coarse, and you can tell it's homemade because of
the texture and has good flavor. I mean, get a
spicy version, you can get a normal, you know, regular version,
so you really get to have that pick, you know,

(17:24):
a spicy or a Halipino cheese one.

Speaker 7 (17:26):
I mean really really unique. I really like it.

Speaker 8 (17:30):
I you know, from Texas, there's different regions and everybody
has different sauces. But I prefer the more tangy sauce,
like more a little bit more vinegary molasses kind of
This is a little sweeter, but it's for the taste
of Californians. I think it's just regional. You know, if
you go Kentucky, same thing, the sauce is a little
bit sweeter. So it's just the Barbiecae sauce a little sweeter.

(17:53):
It has full of flavors. I think it's it's lovely,
but you know, just everybody preferences difference when it comes
to sauce.

Speaker 6 (18:00):
Now there's a it's a sit down restaurant or you
can take home, and they also do catering. But when
you get there, basically the menus on the board, menus
on the board in front, and you order by the
you know, by the pound, by the way, and you
order what you want. Then you go down the line
and after you get first of all, the service is fantastic.
Everyone's very friendly and they'll give you free samples. So

(18:20):
if you're gonna be like me, I'll go there and
just have samples. I'd be like Costco. Just kidding, just kidding.
But the other impressive thing was your size. I mean,
you've got green beans that are excellent, little meat in there. Yeah,
two kinds of mac and cheese. You got a regular
mac and cheese, very cheesy. You also had thejlapeno mac
and cheese, which I really liked, gotta the kick to it.
You had a really good potato salad, sweet Yams. I

(18:43):
love that beans Texas beans. I liked it has meat,
and there really good garlic potatoes, kind of roasted.

Speaker 8 (18:49):
They're like baked potatoes, but tender with a tint of garlic,
so it's not like, oh, in your face garlic, but
just enough.

Speaker 7 (18:56):
You go, oh, there's garlic. But it's really lovely.

Speaker 8 (18:59):
Compliments your meat really well because it doesn't overwhelm in flavor.

Speaker 6 (19:02):
Yeah, you had coleslaw, and you've got a mac salad
mac mac.

Speaker 8 (19:06):
And I normally don't like macaroni salad, but actually it's
really good.

Speaker 7 (19:11):
That's a good flavor.

Speaker 6 (19:12):
Kind of shocked. I didn't expect to see it at
the restaurant like that. Then you have for a dessert
banana pudding, which is really good. Is he never doesn't
like putting, but she ate that up real quick.

Speaker 8 (19:21):
Yeah, it was really good. Yeah, I'm not a pudding person.
I would be a first tell you. If you say pudding,
I'm like, I don't take it. But it's actually tastes
very nice. It has a good fluffy texture. It's not watery.
You know sometimes you see banana pulling. Sometimes it's a
little bit more.

Speaker 6 (19:37):
Liquidy or it's just pointing in no flavor.

Speaker 8 (19:39):
Yeah, and there's kind of bland. This one is fluffy.
It actually has a lot of texture, big chunks of
bananas in it. I think people would not be disappointed.

Speaker 6 (19:47):
I would highly recommend it. Then. Yeah. The only one
that we had kind of a disagreement on will actually
agreed upon that we didn't like as much was a
coast slaw. It needed a little bit of something I
don't know, whether a little vinegar or it just needs
a little more flavor. Anything that we saw it was
very fresh, nothing wrong.

Speaker 7 (20:02):
Oh yeah, it's really good.

Speaker 8 (20:03):
I mean it was nicely thinly sliced, so it's like
a fine slaw purple cabbage. So it's really like texture wise,
it might need just a little bit more Flatah.

Speaker 6 (20:13):
I'm not sure. Maybe a living a girl with whatever.
But other than that, I really you've done a really
good job. Now, how long has the restaurant been open there?

Speaker 2 (20:22):
We opened the least We opened last June, mid pandemic.
That was the insanity on my side. But it took
off from day one. Uh and uh yeah, the the
reception has been so so good. I mean people remember
the mug and they're coming from everywhere now, you know,

(20:43):
Victorville and twenty nine Palms on Spring Rivers like San Diego.
Customer tells me, you know, because I make beef rises
daily and they sell out daily and and then people
come just for the beefers that you're the only one
that has them. And I go, well, well, there's this
might be a place in San Diego that sells him too,

(21:04):
And he's like, do you think I will be driving
three hours of San Diego to you if those other
beefers were any good? And so and so. Yeah, but yeah,
the beepers are huge and yeah a year and about
three months now and yeah, hoping to open in downtown
Riverside in the coming months.

Speaker 9 (21:23):
I don't know when that was.

Speaker 6 (21:25):
In the restaurant. What was caught again the wood Fire right, the.

Speaker 2 (21:28):
Wood Fire Cafe. Yeah, we get over.

Speaker 7 (21:30):
Yeah, we actually did a show there.

Speaker 6 (21:32):
Yeah, that was on the first one we put on TV.
That was one of is his first shows, I think
one of them. So now again Spirit of Texas Barbecue
is located at one five let's see one five eight
eighty Yeah, one five eight eight West Highland Avenue in
San Borndino. Phone number is nine O nine four seven
four nine five nine four And again if you go

(21:55):
on the website, you can find it. With the website
for it. It's the spirit of Texas Barbecue. Now, what
are the plans do you have? I know you always
listening to your clients and everything, and you you travel
around the country looking for new things. Are there any
other new products that you're working on at your restaurant?

Speaker 2 (22:10):
So so we uh seem grilling into my passion, you know. Uh,
I do pecanya and I do try to you know.

Speaker 6 (22:21):
Now you tell us?

Speaker 2 (22:23):
Yeah right no, so right now I'm actually all my
way to a catering event and all they requested was
Pekanya tried to and beef back ripe that I grilled
in Argentina style. So so so so yeah, when I
have the time, I make it and we put it
on the vadis like a special of today and we
have these and we have that that Pekanya is incredible,

(22:45):
right man, It's.

Speaker 6 (22:48):
Just you're gonna have to call us when you have it.
You call us, definitely want to try it now. In
terms of catering, you do full catering and you you
just drop the food off or do you do you
do you man it or how do you handle that?

Speaker 2 (23:00):
We do we do both full takeout catering or we
do on site. One really important thing for people to
know here in California, which is really uh, I'm still
kicking people. This is the idea that we do sell out,
and we sell out in our case pretty often. So
so uh, when yes, come for lunch if you want

(23:26):
all the meat, or or towards the later in the afternoon,
the customers already know the tradition in Texas. They come
in and they go, what do you have left? Yeah,
but don't come in after three or four o'clock, like
it's happened right now. It's happening right now because we're
about to sell out, and and people were disappointed that
we're out of perris, we're out of ripped, we're out
of wings and uh, and we're like, but but why

(23:49):
don't you make more? And I'm like, because it needs
to be fresh every single day. We don't keep stuff overnight.
So a good barbecue textas sells daily or or near sellout,
which is what we always want. Near sellouts daily, so
that's important. So if you want to a variety of
all the meat come for lunch.

Speaker 6 (24:10):
Right, what else is it?

Speaker 7 (24:13):
I was really impressed the sauces.

Speaker 8 (24:15):
You know, there's a regular and a spicy sauce, and
both of them are really nice. The spicy wasn't too spicy.
It really compliment the meat is not so spicy where
you cannot taste your food. So if you need a
little bit more spice, I'm sure they have hot sauce
on whatever you can ask for. But their sauces are
just very, very lovely, very and they really does you

(24:37):
can still taste the meat when you put it on.

Speaker 6 (24:39):
So also the sodas that you have.

Speaker 8 (24:43):
Yeah, they have craft sodas, which is really unique that
you have like a Shirley Temple. You have the traditional
root beer. You gotta have root beer with Texas barbecue.
And then there's the batch like Cola Diet Cola, and
then and there's another one I think Alan took a
picture of and I can't remember exactly.

Speaker 7 (25:04):
The name nove Berry, Notsberry. That's it.

Speaker 8 (25:08):
So, I mean, you really have a special blend, because
I've never seen those many those choices at other places ever.

Speaker 6 (25:15):
Ruper Lemon lime, Notsbury. You've got to Shirley Tempo, You've
got to Dieve Cola, yeah, and you Cola so yeah.

Speaker 8 (25:21):
I've never seen the Sherry Temple. I've never seen.

Speaker 2 (25:24):
So the important thing about those sodas that I felt
is the Craft soda. There. There's may there may be
small badgress in San Diego, but it's real King Sugar.
So so in Texas at Hotel, that's what he was offering.
It was a different brand, but he was real King Sugar.
And when I tried it, I'm like, this is the
way soda used to be and uh, and that's what

(25:47):
I'm offering. So craft soda with craft Barbieque goes well
for sure.

Speaker 6 (25:52):
Right and again the name of the restaurant, Spirit of
Texas Barbecue. It's one five eight eight West Tailand Avenue
in San Bernardino. They're open Wednesday through Sunday eleven to six.
They do catering, and again, you know, come later or
call and find out what they have or don't have
before you go. That way, you won't be disappointed. But
we highly recommend to come early and everything. And again

(26:13):
you're listening to a let'sign out show right here on
AM ten fifty and.

Speaker 7 (26:17):
One oh six point five Yeah.

Speaker 6 (26:19):
FM and the stations that we've known. Listen behind. We're
talking to a wonderful man who was really just really
shocked at me. He was very impressive on this. Put
that way all the way home. We're talking about you
and the Santo Savilis and just very very proud of
you for what you've done. And you know, it's really
nice to see that the passionate you have. It's not

(26:40):
about the money. It's about making the best product and
turning people on to some good food and basically educating
it into educating people what Texas, what central Texas food is.
And again a lot of people don't do that. They
just here it is. If you like it, great, if not,
that's it. But you really want to educate people.

Speaker 2 (26:59):
Yeah, absolutely that. I think that it's just important. I mean,
and believe it or not. Pulling out a decent product
is not that difficult. I mean, uh, you know, caring
for your customers is not difficult. Saying welcome, hi, goodbye,
thank you for coming, It's not difficult. I'd have customers

(27:19):
in the old timers, senior citizen, and they're like, this
is a service the way it used to be in
the nineteen fifties, and they're surprised by it and glad,
you know. But yeah, so as good as the food
may be, the customer service has to be right on
top as well in a clean restaurant. So before we open,
the day before we open, I told my employees, I

(27:40):
don't sell barbecue. I sell an experience, a complete experience
that includes very good barbecue with good side, not just
the meat, and then impeccable customer service. We go out
of our way to please customers, and if we make
a mistake, the only thing that we ask is to
be given a chance to fix it. YELP is not

(28:02):
gonna refund your money. YELP is not gonna take food
to your house if we make a mistake. But I will.
You know, if we forgot something and you call us,
guess what, I'll be there twenty minutes. I'll be there
dead minute.

Speaker 7 (28:14):
You take it.

Speaker 2 (28:14):
That's what we do.

Speaker 6 (28:15):
Yeah, you take it very personally. And again that's where
the passion is, and that's where the commitment is, and
that's where it's inside you. I mean, you just don't
learn it. That's part of you. And I just admire
you for that. And I just wish you a lot
of luck to want in the riverside when that opens up,
give us a call. I would love to put you
on the air with that one too. And now your wife,
we haven't met her, had the opportunity, but she's not

(28:37):
vegan or anything. She no, she likes me, right, Okay,
guys want to make sure.

Speaker 2 (28:43):
Yea, we rarely get a customer that is vegod in
there as well.

Speaker 6 (28:48):
I'll tell you one thing that I A lot of
my friends are vegan vegetarians. And I tried smoking tofu
and cut it. I cut it up in tofu and
made a burger like a barbecue burger with some co
salon and stuff, and it turned out really good. Smoked
tofu turned out really good. I got the firm one,
so it's got a little tough and everything. And is

(29:08):
he tried it and she really liked it too. So
but I've got a bunch of ideas. I'm very good
with other people's money, so I'll be called. I'll be
dropping by. There's a couple of little suggestions.

Speaker 7 (29:16):
He's catering to the meat eaters.

Speaker 6 (29:18):
Yeah, but uh, I just you know, I want to
I want to see you survive and and just kill everybody.
And that's you know, the bad restaurants. I just I don't,
you know, I don't admire people who just put who
just there for business and count the money. And that's it,
you know, and people like you is what the restaurant
business should be like.

Speaker 8 (29:36):
Well, and a lot of owners were like, okay, well
we're selling barbecues, so we just stabbed some slides up there,
you know, like the sides weren't like a like afterthought.
But your sides are all very very good, and you know,
really high quality. And I really think, you know, it's
a it's a full package.

Speaker 6 (29:53):
Right, So Losanto's I know you're on your way to
La so I'll let you go. But uh again, the
name of the restaurant is called Spirit of Texas and
it's one five eighty eight West Highland Avenue in San Bernardino.
It's the old side of the Mug, so for those
of you that remember the Mug, that's where it is.
They also have two dining rooms there and it's a
great place to have a party or around Christmas time,

(30:14):
if you want to do your employees and everything.

Speaker 8 (30:16):
I mean, can I accommodate ten fifteen people on a bench?
You know, if you want to take your family there,
have a little celebration or whatever. And the facility is
really clean, so you know, known for the germ phobic me,
but you know, even the bottles are very clean. So
I was very impressed. And the phone number is nine
zero nine four seven four nine five ninety four is

(30:36):
nine zero nine four seven four nine five nine four And.

Speaker 6 (30:39):
Again they're open Wednesday through Sunday eleven to six, and Santos.
I really appreciate your time. I know this is a
very last minute thing for you, but I'll definitely be
in contact with you. Anything you do to help you
let us know.

Speaker 2 (30:51):
Oh, thank you for having me. I appreciate it that
I have so much.

Speaker 6 (30:54):
Fun with you guys right now we were looking at
the food right now too. It's right behind us.

Speaker 7 (30:59):
So yeah, I know.

Speaker 6 (31:00):
Wait, so Awa, thank you so much. Have a good
safe trip and we'll be called. I'll be calling you
next week sometime. Maybe we can meet again.

Speaker 2 (31:07):
Call me and I will set up for Pean.

Speaker 6 (31:10):
That sounds good. You take care of my friends.

Speaker 7 (31:12):
Great, thank you.

Speaker 6 (31:15):
What a nice man?

Speaker 8 (31:17):
Oh, I know, and I love this passion. I mean
his eyes just light up when you're talking to him.

Speaker 6 (31:23):
It's truly you can hear it. But it's really true.

Speaker 7 (31:26):
I know.

Speaker 8 (31:26):
And it's just I think that's what makes it such
a you know, pleasant experience too, because sometimes you get
to barbacue place sell by the pile, and I've been
to the ones in Texas a lot of time. It's like, okay,
it's just like moving down the line, moving down the line.
But actually they didn't rush you, and they were very
pleasant even with people are working there have a smile
on their face and you know, customer service. It is,

(31:48):
you know, part of the dining experience. You know, dining out,
that's what you want, not only good food, but good
you know, nice customers.

Speaker 6 (31:55):
Those of those who live in Texas they know how
to eat. These people, I mean there's so many restaurants
it's not even funny. And they know how to eat.
We've been I've been in Texas maybe ten times now,
and it's like, oh my good. Everywhere, whether it's Houston
or Dallas or for Worth or San Antonio, they can
eat so o hey, well, the way to listen to
a couple of sponsors real quick. And then there's another

(32:15):
restaurant that we ate at. We ate the first one
was the barbecue restaurant that we went to.

Speaker 8 (32:20):
This one in normal, no normal, less done out style.

Speaker 7 (32:26):
That's what we do.

Speaker 6 (32:27):
Givers were givers. So I want to let you know
about an unpleasant subject is if you're going through a divorce,
have a family problem, anything to do with you know, separations,
kids and all that good stuff. Family law. There's a
law firm that's here in Redlands that came highly recommended
to me and I really really have a lot of
respect for them too. And it's called Bowler and Bowler.

(32:50):
That's bow L e R and Bowler. It's Toby and
Sean Bohler, father and son. They've been in business for
over fifty years I believe forty nine something like that.
And what's nice about them as they sit down and
they take your time to listen to you, and they
really care about your your plight, what you're going through,
and very empathetic and they're there for you. They're you know,

(33:11):
these guys were recommended to me by two women who
didn't know each other, who both lost their husbands used
them Buller and Boler and one. Now that's a compliment.
If the referrals came from two people who who lost lost.

Speaker 8 (33:26):
They're their opposing attorneys. But they love that. They were
so ethical and they did, you know, what they're supposed
to for their client, right. But yet it wasn't like
they were trying to be you know, sneaky or you know, they.

Speaker 6 (33:42):
Work with you. You know, things are delayed a little bit,
and they work with you. That's the bottom line. Their
staff are very friendly and very professional. If they say
they'll call you back, guess what they call you back.
So I mean you can't get any better. Again, it's
called Bowler and Bowler and the website is Bowler and
Bowler bowl e R and Bowler dot com. And they're

(34:02):
in on Center Office Center Street in Redlands. But you'll
find them very very nice. And again if you have
anything to do with you know, partner, you know, I'm
trying to think now what they do a little bit
of everything you do with family.

Speaker 7 (34:16):
Fame, sex, marriage, you know.

Speaker 8 (34:18):
Yeah, So their phone number actually the location is six
one five Brookside Avenue, six one five Brookside Avenue, Center
YEP on in Redlands and if you need to reach them,
look them up on Bowler and Bowler so b O
w l e R and A and D Bowler b
O w l e R dot com.

Speaker 6 (34:40):
Sounds good, okay. Now another part that's not as fun
as talking food is if you get into a car
accident or if something happens to your car and you
need repair, you need you know, body paint. Now that
you could be taken for a lot. I've been screwed
many times by different companies. But this is one company
that they have four locations and I know the owner personally,

(35:01):
and he takes it soul personally. He really cares about
you and he cares about the quality of his work.
And it's called All Magic Body and Paint. And they're
in an Oorcyle, they're in Fontana, they're in Riverside and
the Marino Valley and very very professional. It's all Paint.

(35:22):
Go look at the website. I don't have an all right,
I think it's all Paint dot com. I believe anyway
there it's full service. Even if you're not an accident,
but your but your your car needs repairs or stuff
like that. They do that too, and any kind of
paint jobs and stuff. They're very ethical. They don't try
to oversell you. If you don't need something, they'll tell you, hey,

(35:43):
you really don't need it, and is he pointing to it?
Once you get.

Speaker 8 (35:46):
It, it's all Magic Auto dot com. Is W W
W A L L M A G I C A
U t O dot com.

Speaker 6 (35:57):
All Magic Auto dot com cool and again if you
know mentioned that Alan Borgan sent you there and I
don't know what they'll do, but they'll do something nice.
But they're all very friendly. That's what I like about them.

Speaker 2 (36:07):
No.

Speaker 6 (36:07):
Other good things too is if you need a loaner car,
they arrange it for you and they give it to
at the dealer so you know at the location there,
so you don't have to go to ten different places
to get one. That you can do everything right there
there so and they'll help you out as much as
they can. And even if for deductibles, if you really
can't pay it, they may even help you out with that.
So they're really there for you. And I can't say

(36:28):
enough about them. So it's all Magic Auto and Paint
and you'll find them all Magic Auto and Paint autos dot.

Speaker 8 (36:36):
Com All Magic Auto dot Com.

Speaker 6 (36:38):
Perfect so okay. And then another real quick sponsor. And
then we got a great another burger and fries place
that you're gonna go crazy over. It's called Raise Shanghai Bistro.
Now this is on the Gonya in Redlands, right near DMV,
and they have probably the bit. They do have actually
the best Chinese food I've had. What's nice about that.

Speaker 7 (37:00):
In the Inland Empire at the land the.

Speaker 6 (37:02):
Fire for sure, and everything's made fresh. The owners is
the main cook there. And what's nice is it's consistent
and they have everything that you want, whether it's traditional
or even non traditional stuff. That's if you want a
little more funkier I call it funkier type food, more
authentic food, then they have that too. It's not your
ordinary place, but they.

Speaker 8 (37:22):
It's a no frills, typical Chinese restaurant, but they do
offer very authentic, very good fresh ingredients and cook to order,
so you know it's not been sitting there under some
heat lamp.

Speaker 7 (37:35):
When you order it.

Speaker 8 (37:36):
That's when they cook it so and they make their
own first, their own dumplings, they make their own goizas.
And their address is one seven to one one West
Lagonia Avenue, Sweet one zero one, Redlands once again one
seven one one West Lagonia Avenue. It's Sweet one oh one,
and you want to order contact them as nine zero

(37:56):
nine three three five six seven zero. Once again It's
nine zero nine three three five six seven zero And
the website is ray r Ui S Shanghai s h
A n g h a I Bistro b I s
t r O dot net. Good Stuff Raised Shanghai Bistro

(38:20):
dot net.

Speaker 6 (38:20):
Good good Good, Okay, speaking of good, this is another
restaurant that I never heard of. And after we had
the barbecue at the Spirit of Texas Barbecue, we jaunted
down another maybe two miles away, a mile and a
half away, and this is a simple takeout pretty much
takeout only restaurant. And it's located in a seventy six

(38:43):
gas station on the side and it's called Smacked S
M A c K E D Burger Chack. It's located
at seven ninety nine West Baseline Street in San Bornandino
and it's right off the freeway, so you really can't
miss it. And the number is nine O nine four
five three five one. They're open every day from eleven

(39:04):
to nine or they're closed on Monday. That's it. But
we ordered two items here and it's kind of fun
because we tried eating it driving here. They're kind of
it took a little longer to make.

Speaker 8 (39:17):
It was really challenging because number one, it was made
to order, so it's fresh if you're in a hurry,
and I would say call it in first so they
can go pick it up. If you are not, I
would you know, if you want wait for your food
and order on the spot. Don't be in a hurry
because you know the owners cooking your food right there,
made to order, hot and ready to go go when

(39:39):
you get it.

Speaker 7 (39:40):
So and the portions are huge, like.

Speaker 8 (39:44):
Huge, bigger than me, and to me, it's like a
Texas Sise burger Texasise fries.

Speaker 6 (39:51):
And you know, somebody's been about forty five minutes since
we got it here, and I've even the kind of
nibbling on and doing our first interview and it's really
really good.

Speaker 8 (39:59):
It's still still good. I mean it's still good sitting here.
Usually fries or burgers have been sitting it's not so
good because it gets soggy and it it dries out.
And actually I just took a bite of the burger
and it's amazing. Even the bun is still nice and fluffy.

Speaker 6 (40:17):
Christy too, it's nice as they have a lot of
add on so if you want pineapple, or a fried
egg or a different aolis, if you want you know,
sour cream and guacamole, chili peppers, hot sauce, fresh cut fries,
chili fries, fri doles. They have rather chili cheese friedles.
You say, you get that's a little bit extra. But
the order they have about hmm, i'd say about ten

(40:40):
different burgers, different ones.

Speaker 8 (40:42):
Plus you can put you on to us of course, right.

Speaker 6 (40:44):
And the one we had was called the Smack a
Lossus Burger. It was twelve dollars and it consists of
an eight ounce all beef patty, beef patty with cheese, bacon,
a ton of pistromi, really good pastrami too, yeah, chili lettuce, tomato,
tomato pickle, and onions. And wow, first of all, it's

(41:07):
hard to eat.

Speaker 8 (41:08):
It's on a briosche bun. People, it's not a regular
hamburger bun. It's nice and fluffy. I mean, like I said,
it's been sitting there for thirty thirty minutes, still fluffy,
not soggy.

Speaker 7 (41:19):
It's amazing, but.

Speaker 6 (41:20):
It really it tastes good. And again it's really a treat.
I mean it's very filling, and I think three dollars
let's see you here, and.

Speaker 8 (41:27):
The prices have changed just because he has to adjust
for inflation, and you know, their their prices on the
menu might be a little bit different than what's being
charged because he said whenever he gets the stuff, it
costs a little bit more, and then you know more, Yeah,
but for.

Speaker 6 (41:42):
Like three dollars more. I think it's three to fifty more.
You get a soft drink and then you can get
to pick with fries on it too. And the fries
are real fresh cut fries. I mean he cuts them
right there.

Speaker 8 (41:51):
Yeah, real fries, skins and all. Yeah, it's amazing. He
literally fries it fresh when you order it and hadn't
been sitting there crusting or getting all old and soggy.
And you know, oh my gosh, we had the chili, right.
I think it's a Philly cheese, right, yeah.

Speaker 6 (42:10):
Chili frees fries, Chili cheese fries.

Speaker 8 (42:13):
Yep, it's it's called I think it lost it, okay,
just called smacked Philly cheese. Steak fries and has chicken
no steak. You can pick one of the two. Oh,
I think he did away with chicken. Sorry, it's a
Philly cheese steak, sweet peppers, provolone cheese, and he topped
it with a sauce. I think it's Ali sauce. And

(42:37):
this thing is colossal. Yeah, and it's amazing. And the
meat is lean. I mean he's not fatty whatsoever. It's
chopped up just right. And I've been to Philly and
then this this is amazing. Flavors white on even the
you know, the like I said, the potatoes.

Speaker 7 (42:56):
Are fried fresh, so it's so good.

Speaker 2 (42:59):
I was.

Speaker 6 (42:59):
Really he's a really nice guy, a young guy, just
really passionate. Very I mean we were just lucky to
say we hit two passionate people and you really care.
His customers were lined up, you know, did take a
little while to get the food out.

Speaker 7 (43:10):
So he has regulars.

Speaker 8 (43:12):
They say, hey, that's what I usually get, and they
came and pick it up.

Speaker 6 (43:15):
Yeah, it's a one man operation right now. You know,
sometimes it's hard to find staff and everything. But like
I said, it's just complete takeout only. But you won't
be won't be disappointed at all really.

Speaker 8 (43:27):
Can just bring your patients and your appetite both.

Speaker 6 (43:30):
Definitely, definitely, so.

Speaker 8 (43:31):
It's worth really worth the way. I mean, his food
is really worth the way.

Speaker 6 (43:35):
And they're open until nine tonight. So it's called Smacked
s m a c K E D Burger Shack s
H a c K. It's in the seventy six gas station.

Speaker 8 (43:45):
It's it's on the side of the seven six gas station.

Speaker 6 (43:48):
Seven nine to nine West Baseline in sand Bornandino. And
the phone number is nine or nine four five three
zero five four to one.

Speaker 7 (43:58):
Zero one zero one.

Speaker 8 (44:00):
S about that, so nine to nine four or five
three zero five zero one once again nine O nine
four five three zero five zero one.

Speaker 6 (44:10):
Anyway, so two really good restaurants here, and it's nice
when you get surprised with something like this.

Speaker 8 (44:15):
I wasn't expecting anything, really, I wasn't expecting wow, or
there was no expectation walking in.

Speaker 6 (44:22):
So when you walk in there, it's a little bit cluttered,
it's nothing fancy, no table.

Speaker 7 (44:27):
Very very simple.

Speaker 8 (44:28):
I mean, you know, it's to the point, good food.

Speaker 6 (44:31):
That's it. You're paying for the food, nothing else.

Speaker 7 (44:33):
Yeah, exactly.

Speaker 8 (44:34):
And you know he was really nice, you know, so
I think, you know, you'd be pleasantly surprised to come
visit him.

Speaker 6 (44:40):
Yeah, my passion. So and then another restaurant wants to
talk about. We went to Jamava, which is salmon Will,
the old salmon Will, and we went to their uh
F buffey. I think it's called Serano Buffet.

Speaker 7 (44:54):
And it's all you can eat buffet.

Speaker 6 (44:56):
And it's like forty nine forty nine dollars. Got the
raise the price and first of all, it's a nice
in size, very clean inside. They have a lot of
different stations. They have a whole Asian section, they have
a Hispanic Mexican section, they have Italian section, they have
a carving station, lots of salads and tons and tons

(45:18):
of desserts.

Speaker 8 (45:19):
Of course, we went one night that is not a
special night, so I remember there are certain nights that
I think they do, like Lobster night.

Speaker 6 (45:26):
Whatever Friday, Saturday and Sunday I believe is when they
have lobster and it's a little bit more.

Speaker 8 (45:30):
Yeah, you have to look it up on their website
to look for Yamava. It's a Serrano buffet. You do
have to make in reservation before you go because they
cannot just take you as you go in, so that's
something you know, you make sure you have the plan ahead.

Speaker 6 (45:47):
Yet to make a reservation and they text you and say, okay,
you ready make your way onto the restaurant. So staff
are very nice to certain the waiters and servers and
servers are very nice. I really like them. Not everything
was it was up to my part. I mean some
of it was just you know, it's made for the masses,
so it is what it is. But it wasn't like

(46:08):
Golden Corral, which I think is horrendous. They have some
good quality of food there, just some of the stuff,
like some of the Chinese, you know stuff the orange
chicken and stuff. You know, it sits there for a while.
Nothing like it's freshly made. But there's just a few
things that were missing, I think. But it was crowded
and a lot of people liked it, so I thought

(46:28):
that's a good thing. And we have a coupon. We're
gonna be going actually buy one geting free.

Speaker 8 (46:34):
We try it the lobster, right, so we can actually
tell you what that is about. But that I overall,
it's what you expected. All you can eat buffet. That's
what I have to say, because you know, if you
have an expectation of a steakhouse or you know, this
high end restaurant and then you go, oh, you can

(46:54):
eat buffet. That's unrealistic expectation. So it's a wrong way
of comparing it.

Speaker 6 (47:01):
But they have quite a few restaurants there, and the
Pines is a great, very good steakhouse. I've eaten there.
The Cafe Cafe was excellent. We went there. We heard
some people saying, but it was really good. So we're
gonna have them on and we want to talk about
their other restaurants. The other place is Morongol. We went
there and we actually.

Speaker 7 (47:21):
Were totally surprised.

Speaker 6 (47:23):
Yeah, both casinos are really both, you know, very very
nice places. There is a very unique experience. It's like
five or six different kind of different restaurants in there,
but you go to each one of them. It's called
the Marketplace and you basically it's like a buffet, but
they making individual stuff for you.

Speaker 8 (47:42):
Yeah, so the Marketplace was once again is uh, you
have to have reservation before you go in, so it's
not something you can show up and just expect to
be taken in. That's something you have to plan ahead. Unfortunately,
this kind of wing it kind of day didn't have
happened to reserve, so we actually went to their cafe

(48:04):
mm hm. And actually that was pleasantly surprised.

Speaker 6 (48:09):
Wood fired pizzas, very good we had. And then we
had you had a actually.

Speaker 7 (48:14):
It's called Good Times Cafe.

Speaker 6 (48:16):
You had fahitas and boy it comes flaming too, a smelling.

Speaker 7 (48:21):
Oh, it's amazing.

Speaker 8 (48:22):
And the corn tortillas are not like the store bought
stacco corn tortillas. It's you can tell it's freshly mate,
uh that you know, it's nice. It's a firmer texture
when you get fresh corn to tillas, and that you know,
good guacamole, the.

Speaker 6 (48:39):
Bell peppers and onions and grilled.

Speaker 7 (48:41):
Grilled and caramelized.

Speaker 6 (48:43):
Pot they put it on there. It's it's you know,
they stick it in the in the oven. They get
really really hot, so it comes to you.

Speaker 8 (48:49):
Just sizzling through the restaurant smell.

Speaker 6 (48:52):
Oh, very tender meat. It was like twenty fight hollars
something like that, but well worth it.

Speaker 8 (48:57):
Oh, two people got plenty of food can eat off
one item entree. I mean we both ordered our own
just so we can test it out. And mine was huge.
I mean I can barely you can get like a
couple of pieces and I ate like three tacos and
I was done.

Speaker 6 (49:13):
The pizzas were decent too. I was really surprised with
that too.

Speaker 8 (49:16):
Yeah, because we weren't expecting anything, because sometimes when you
go to some cafe you're like, you don't know cafe food.

Speaker 7 (49:22):
But I was pleasantly surprised.

Speaker 6 (49:24):
Right now, very nice servers and yeah.

Speaker 8 (49:27):
Yeah, so so highly recommend dropping in and try that
one without an actually reservation, called Good Times Cafe.

Speaker 6 (49:34):
Yeah. We One of the problems with Izzy and I
is like, what do you want to eat? I don't
know what do you want to eat? I don't know
what do you want to And it's.

Speaker 8 (49:40):
Like and what I yeah, what I really like to
eat and what Alan thinks is good.

Speaker 7 (49:46):
Sometimes it's two different things. So you know, so.

Speaker 6 (49:49):
Sometimes I'll pull over and I'll have e isy grades
on the lawn. There have some simple and it really bepends.
I really am very easy, I really am. And I
just like good food. I think that's a lot of
people watch you you ask me what's my favorite? My
favorite is just good food. I mean I like flavors,
and why eat something if it has no flavor? And

(50:09):
that's that's how I judge.

Speaker 8 (50:10):
Well, it's full of flavor today, definitely, And both restaurants
are amazing when you can sit down the both casual
and the other ones a takeout. But I'm pleasantly still
very surprised how good it is so right now.

Speaker 6 (50:25):
If you want to get a hold of us, I'm
on Facebook and Instagram and this Alan borganlan dot org
on Instagram and Facebook, Alan Borgan or let's sign out show.

Speaker 7 (50:36):
Or let's sign out.

Speaker 6 (50:38):
Yeah, and I've got like three different ones. But uh,
you know, if you have any suggestions, if you want
to get a hold of me personally, you can just
go to mister m R Foody f O O D
I E the number one at outlook dot com. So
it's mister m r Foody one at outlook dot com.
And if you want to get a hold of Izzy,

(50:59):
her email.

Speaker 8 (51:00):
Is MS dot Foodie met out Missfoody at outlook dot com.
So ms dot Foodie f O D I E at
Outlook dot com. And if you have, you know, suggestions
to places for us to go try, or you know
there's a new restaurant you're curious what it's like, Hey,

(51:22):
maybe send us over there we can we can go
try it out.

Speaker 6 (51:25):
Especially new ones. And I'm looking. I googled, you know,
new restaurants and Fontana and new restaurants, and I thought
Samborandino and I was like, whoa, there's quite a few
new ones out here.

Speaker 8 (51:35):
So we're going to start exploring some more local, new,
newer restaurants that we haven't heard of, I haven't tasted,
So stay tuned.

Speaker 6 (51:43):
Now. The one issue I'm going to put on my
Facebook Dutch Brothers Coffee. I don't understand. They're opening one
up in Sambordino by the way on Hospitalita Lane.

Speaker 8 (51:53):
It's a new fan dangle thing.

Speaker 6 (51:55):
I mean the one in New Kaipa. It's every day
we walked. Every time we tried, it's packed well.

Speaker 8 (52:02):
Because Dutch Brothers is such a new concept in California,
people have never heard of the coffee. I've seen them
twenty twenty something years ago in Oregon, Washington State and
Oregon that's where they're at. That's where they started. And
you know that was was no Starbucks. Dutch Brothers was
their chain. So you know, it's just a different it's

(52:25):
a new new idea new type of establishment. So people
wanted to try it, you know.

Speaker 6 (52:32):
Right, Yeah, we went to it once. I went to
it once in Bakersfield, and you know it's I guess.
They have a server that comes out to the cars.

Speaker 8 (52:43):
So're like in and out when they busy. They come
out to your car take your order so that when
you drive out the window, you can actually get your drink. So,
I mean, really, customer service is amazing, very nice, very
good customer service. They do have two lines when you
get into lower lines, but personally, if the line's that long,
I don't like to send lines if I don't have

(53:04):
especially for coffee, because if I need coffee, means I
need right now, not like three, you know, twenty minutes later.
So but I you know, their coffee is a coffee,
so you know that's how I feel.

Speaker 6 (53:17):
But yeah, So anyway, there's a lot of eating to
be done over the next week, and I've got a
high school reunion next week, and then I also were
going to Vegas and we're gonna do a whost show
on this It's called Palaes Station in Vegas.

Speaker 8 (53:31):
And dine out at all their restaurants, So stay tuned.
We got lots of food to talk about.

Speaker 6 (53:37):
We've been there once I was there and we eat
something there.

Speaker 8 (53:40):
We loved it and we ated the cafe once again.

Speaker 6 (53:43):
Simple cafe, but it's excellent food. Yeah. And then the
one I really want is called the Oyster Bar.

Speaker 8 (53:48):
There's a line at three or.

Speaker 6 (53:50):
Two am in the one twenty four seven.

Speaker 8 (53:52):
Twenty four seven, there's a line. The line is an
hour long, I think a minimum.

Speaker 6 (53:57):
And the food it's all seafood. It's cooked in front
of you, fresh up for me.

Speaker 7 (54:00):
It's like a bar.

Speaker 6 (54:01):
So I can't wait. We're gonna be going there, so
it should be fun. But again, we're listening to you know,
you're listening to Let's Sign Now show. We're on every
Saturday from four to five right here on a AM
ten fifty one of six point five FM, And there
are stations that leave no listener behind. And uh, we're
all about food and travel and just a good life,
just having fun. And you know, we have enough stress

(54:22):
in our lives, so hopefully we can. You know, especially
when I screw up, you can make fun of me
that I'm all for to bring it off.

Speaker 8 (54:28):
I was just me and Joe was just waiting for
you to go. What he's gonna say now? At the station.

Speaker 6 (54:36):
Joe, by the way, he's vegan, so uh, he's probably
dying here looking at.

Speaker 7 (54:40):
You walk by, looked at us, shake his head. Oh
my goodness there.

Speaker 6 (54:48):
So I really appreciate you listening to us. And uh.
Until next Saturday from four to five, it's food critic
Allenborg and Betsy happy eating everybody happy travels. Just eat it.
So wanna are you?

Speaker 4 (55:03):
I don't wanna deep aage. I don't wanna hear about
what kind of food you hate.

Speaker 6 (55:07):
To You won't get noticed I till you clean up
your plate.

Speaker 4 (55:11):
So eat it. Don't you tell me your foot.

Speaker 7 (55:15):
Eat it, eat it.

Speaker 11 (55:18):
Catch yourself an egg, meed it, have some more chicken,
have some more pie. It doesn't matter, and or fried.

Speaker 6 (55:27):
Just eat it, just hat it, just eat it. Just
eat it.

Speaker 4 (55:34):
Your tableman is are kind.

Speaker 11 (55:36):
And shame your play with your food to some some
kind of game.

Speaker 6 (55:40):
Now if you start a dace, you'll just have yourself
the blame.

Speaker 3 (55:43):
So eat it time.

Speaker 6 (55:45):
Just eat it.

Speaker 7 (55:47):
You betta listen, better do it?

Speaker 11 (55:49):
Told if you haven't even touched your tunic castle ball alone,
you better.

Speaker 4 (55:54):
Child down or it's gonna get cold salt.

Speaker 11 (55:57):
Eat it. I don't care if your fun and doesn't.

Speaker 4 (56:15):
Hi, this is Pastor Adrian McLellan with Jesus is the
way ministries. Are you now ready to understand the Word
of God and truth instead of by uninformed and misinformed people.
Tune in on Sundays at one pm.

Speaker 9 (56:31):
For the Truth.

Speaker 4 (56:32):
You will be very grateful that you did see you there. Hi,
this is Pastor Adrian McLellan with Jesus is the way ministries.
Are you now ready to understand the Word of God
and truth instead of by uninformed and misinformed people. Tune
in on Sundays at one pm for the Truth. You

(56:55):
will be very grateful that you did see you there.

Speaker 9 (57:00):
And now the voices of KCAA with an exciting announcement.

Speaker 6 (57:04):
Want to hear NBC News or KCAA anywhere you go?

Speaker 4 (57:08):
Well, now there's an app for that.

Speaker 6 (57:09):
KCAA is celebrating twenty five years in our silver anniversary
with a brand new app.

Speaker 8 (57:14):
The new KCAA app is now available on your smart device,
cell phone, in your car, or any place.

Speaker 4 (57:21):
Just search KCAA on Google Play or in the Apple Store.

Speaker 6 (57:25):
One touch and you can listen on your car radio,
Bluetooth device, Android Auto or Applecar Play. Catch the KCAA
Buzz in your ear, buzz or on the streets celebrating
twenty five years of talk news and excellence with our
new KCAA app. Just do it and download it.

Speaker 3 (57:41):
KCAA celebrating twenty five.

Speaker 9 (57:43):
Years NBC News on KCAA LOML sponsored by Teamsters Local
nineteen thirty two, Protecting the Future of Working Families Cheamsters
nineteen thirty two, dot.

Speaker 3 (57:58):
Org, NBC News Radio. I'm rob Martyr. The man accused
of assassinating Charlie Kirk, is set to be in court
this week. Tyler Robinson will be arraigned on state murder
charges on Tuesday, and is also expected to be charged federally.

(58:18):
At some point, he could face the death penalty. Meanwhile,
Utah Governor Spencer Cox says the twenty two year old
suspect is deeply indoctrinated with leftist ideology. Cox added he
can confirm Robinson's live in romantic partner is a male
transitioning to become a female who is cooperating with police.
A nurse is filing suit against a New Jersey hospital

(58:38):
and a doctor, claiming she was suspended without pay after
criticizing a doctor for his alleged remarks about Kirk. Lisa
Salvati reports.

Speaker 5 (58:47):
Lexi Couenzol is suing Englewood Health and doctor Matthew Jung
and others. The New York Post reports Kuenzel claims that
when the news broke of conservative activist Charlie Kirk's death,
doctor Jung said, I hate Charlie Kirk, coming he deserved it.
Couenzel says Jung made the remarks in front of eight
other nurses and a patient and reported the incident immediately

(59:07):
to management. She also posted on Instagram. Coenzel was suspended
without pay and told by her union to look for
another job.

Speaker 3 (59:15):
Another top official in the Biden administration is criticizing the
former president. Former Transportation Secretary Pete Bodhajeedge told NBC's Meet
the Press Biden should not have run for reelection. Buddha
Judge was responding to an excerpt from former Vice President
Kamala Harris's upcoming book, where she called Biden's decision to
seek reelection quote reckless. The Bengals star quarterback is dealing

(59:38):
with a serious injury. Joe Burrow left the team's game
against the Jaguars on Sunday with a tow issue after
getting sacked halfway through the second quarter, the twenty eight
year old was taken into the locker room. ESPN reports
the injury could require surgery. Burrow was replaced by backup
Jake Browning, who led the team to a thirty one
twenty seven comeback victory Rob Martyr.

Speaker 1 (01:00:00):
BC News Radio KCAA is your CNBC News affiliate, where
the station that gets down to business